Episode 212: The Big Smoke
Vinegar SlawSteven Raichlen
- Yield: Makes 6 cups
- 1 small or 1/2 large green cabbage (1-1/2 pounds), cored
- 1 cup Vinegar Sauce
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Cut the cabbage in half and remove the core. Cut each half into 5 chunks. Place in a food processor fitted with a metal chopping blade and finely chop, running the machine in short bursts.
Step 2: Transfer the chopped cabbage to a large mixing bowl. Add 1 cup vinegar sauce (or to taste) and toss to mix.
Step 3: Let the slaw sit a few minutes, then re-stir and re-season, adding salt, pepper, or vinegar sauce to taste.
Serve with Smoked Suckling Pig.